I don’t know about you, but Ready Steady Cook was one of my favourite programmes when I was younger, so I decided to do a 30 minute recipe.
For me fish is hugely underrated and should be included more in everyones diet (including my own). It’s very versatile, easy to prepare and packed full of nutrients and health advantages such as;
- Packed full of protein – keeping you fuller for longer!
- Low fat
- Mackerel (and other oily fish) are full of omega-3 fats which help keep the heart working properly and maintain normal blood pressure, brain function and vision.
- Help keep your metabolism revved up!
I will definitely be including more fish in my diet to replace the beef, lamb and turkey my body disagrees with. So below you’ll find my Ready, Steady Cook Fish recipe which is made from a handful of ingredients and in under 30 minutes!
To make Mackerel Chimichurri with Potato Hash for 2, you’ll need:
- 2 pieces of Mackerel
- 10 new potatoes
- 1 red onion
- 2 inches chorizo
- handful of spring onions
- 2 garlic cloves
- handful parsley
- 1 red chilli
- 1/2 lemon
- 3 tbs sherry wine vinegar
- 3-4 tbs olive oil
- salt and pepper to season
- 1 tbs paprika
- 2 tb oregano
Start by cutting the potatoes into slices (approx £1 coin in thickness) and frying them in a pan on a medium heat.
While your potatoes are cooking, make the Chimichurri. Throw 1 handful of parsley, 2 garlic cloves, 1 red chilli (seeds removed), 2 tbs oregano, 1/2 red onion, juice of half a lemon, 3 tbs sherry wine vinegar into a food processor. Blitz until finely chopped and gradually add the olive oil until a loose sauce has been created.
Slice the other half of the red onion and chop the chorizo into small pieces and add both to the potatoes in the pan. Sprinkle all with paprika.
While your onions and chorizo are cooking, place the mackerel on a tray, season and drizzle with olive oil. Place the mackerel under the grill and cook flesh side up for 4-5 minutes, then flip over to crisp the skin.
Et voila, simply plate up all the yumminess. Potato Hash first, topped with the mackerel and drizzled with Chimichurri.